Cooking with Susie Q

13 years ago

We know that we have some of the most exciting family times coming up. With the holiday season fast approaching, we are going to be looking for recipes for our potlucks and parties. Again, I will ask you to share some of your favorites. Many of us will be invited to a potluck at some point this season and we will be looking for a great recipe.
    We also know that many of our family members and neighbors will be out hunting for the next few weeks. It seems that they are always talking food. Sometimes I think it is more about the coming together of friends and the food that each has contributed over the years, than the hunting. If you have someone headed into “camp.” Maybe one of these will please.

Pickled Sausages
4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring (optional)
10 links smoked beef sausage
1 teaspoon red pepper flakes

Directions: In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

Pickled Eggs
12 eggs
1 cup white vinegar
1/2 cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced (optional)
5 black peppercorns

Directions: Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1-quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
I look forward to hearing from you. Have a great week and we’ll talk more next time. Please contact me at or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.